Friday evening marks the summer and fall season opener and, for many, highly anticipated preview of the William Tell House in Tomales.

The historic saloon and hotel has seen a number of ownerships and iterations over its 150-year history, but most recently has been injected with new energy by an industry trifecta. Restaurateur and culinary devotee Ted Wilson, owner of San Francisco’s Metal and Match Catering Co. and the former Fine & Rare restaurant, has been settling into the community to get a sense of its nuances since purchasing the property.

Wilson will be joined by executive chef Austin Perkins who, as the former chef of Nick’s Cove in neighboring Marshall, has deep familiarity with the restaurant’s location amid verdant growing grounds and a bountiful coastline that bestow an opportunity to bring the farm, dairy, ranch and sea to the plate. Consulting beverage director Ethan Terry, known for his craft cocktails at places like San Francisco’s 15 Romolo and the Slanted Door, will incorporate seasonal produce into his spirited concoctions at the comfortable sit-down-and-stay-awhile bar and feature beer and wine from Marin, Sonoma and Napa counties.

Wilson plans to keep pricing of the coastal California menu of seafood, game and produce moderate.

The restaurant renovation and culinary revival won’t fully debut until spring of 2019 but before then, the Tell or the Tell House will open in pop-up form between Aug. 17 and late fall only. The menu, served fast casual-style, includes bar snacks like Drake’s Bay oysters prepared with fennel-smoked tomato mignonette; Dungeness crab deviled eggs; and a local cheese and charcuterie plate, and large bites such as seafood chowder with Bolinas rock cod and Liberty Duck chili. Dine indoors or outside on the patio where a raw bar will be open on weekends.

The William Tell House is at 26955 Highway 1 in Tomales. The restaurant can be reached at 707-879-2002 or get more information at williamtellhouse.com. Hours are 11 a.m. to 9 p.m. Wednesdays and Thursdays, 11 a.m. to 10 p.m. Fridays, 10 a.m. to 10 p.m. Saturdays, 10 a.m. to 9 p.m. Sundays and closed Mondays and Tuesdays.

Jamaican tastes

The new Stones Jamaican Roots & Juice on the west end of Fourth Street in San Rafael might trigger memories of the humble beginnings of Sol Food restaurant long before diners craving Caribbean food formed lines at the base of its florescent green building. Renowned reggae musician Strickland Stone and his partner, Pamela Wald, opened the small storefront restaurant in late May. It has limited seating capacity and a teeny kitchen, but dishes out substantial specialties such as jerk or curry chicken, and beef or veggie stew, all served with coleslaw, a thick corn cake, fried plantains and spicy sauce on the side.

The callaloo is a vegetarian medley of cooked greens, onions and tofu served over jasmine rice. Four fresh, ultra-chilled and wholesome juice concoctions come in glass bottles in a cold case in flavors like Sorigin Roots with hibiscus, beets and ginger and Jack It Up with pineapple, mango, ginger and lime. Tropical blends are made to order with a daily selection of ingredients such as banana, blueberry, jackfruit, kiwi, mango, papaya, pineapple and strawberry.

Stones Jamaican Roots & Juice is at 1815 Fourth St. in San Rafael. Find more information at stonesjamaicanrootsandjuice.com or by calling 628-240-3902. The restaurant is open from 10:30 a.m. to 9 p.m. Tuesdays through Fridays, 11 a.m. to 9 p.m. Saturdays, noon to 9 p.m. Sundays, and is closed Mondays.

Japanese snacks

The Point Reyes Farmer’s Market is in full swing with a bounty of summer produce and a new lunch vendor serving authentic Japanese street snacks.

Friends Erika Hara, co-owner of Point Reyes Station’s Table Top Farm and chef at Mesa Refuge, and Yuko Kaneko, pastry chef at Brickmaiden Breads, have opened Haraneco café, featuring onigiri. These traditionally seasoned rice balls wrapped with nori are formed around a variety of fillings such as miso, umeboshi and familiar West Marin ingredients. Order individually or as part of a meal served with a seasonal side and pickled vegetables. For children, smaller rice balls are filled organic fruits and vegetables.

Find out more on Instagram @haranecocafe.

Local chef Christian Andersen is at the chef’s booth from 10 to 11 a.m. Saturday showing how to whip up two Asian salads using market produce.

The farmers market is from 9 a.m. to 1 p.m. at Toby’s Feed Barn at 11250 Highway 1 in Point Reyes Station. For more about the market, go to pointreyesfarmersmarket.org.

Leanne Battelle is a freelance food writer. Send her an email at ij.lbattelle@gmail.com with your comments, food news or restaurant recommendations. Or you can follow the Marin dining scene at instagram.com/therealdealmarin.